FRESH KITCHEN
700 NW 62 ST, Gainesville FL 32605 · 352.415.2569
Last inspected Jul 28, 2026 · 8 visits since August 2023
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JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (46,47F - Cold Holding) 2 containers of marinated chicken in rice under grill, manager stated items were out to fill grill with chicken then leftover chicken placed back in cooler, manager moved items to walk in cooler to rapidly cool down to 41F or below.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 28, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed : the hi temp dish wash machine only reached a rinse temperature of 148° consistently. The manifold temp reached 184° consistently. Manuel sanitizing is required until corrected.
Equipment and utensils not properly air-dried - wet nesting. Observed : the drying dishes over the dish wash machine were wet nested. The manager turned them on their side to drain.
Old labels stuck to food containers after cleaning. Observed : old labels on the clean dish rack, full size pans.
Stored food not covered. Observed : cooked chic peas(38°) left uncovered in the walk-in cooler. A staff member was assigned to cover the pans.
Dec 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. -High temp dish machine temped at 156F twice, after letting the machine sit for some time without running, we tested machine again and thermometer read 165F.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute soiled with pink substance at drink machine in lobby, manager cleaned and sanitized during inspection.
Equipment and utensils not properly air-dried - wet nesting. Large plastic containers on drying rack stacked with water trapped between containers.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas and spoons in water on cooks line at 125F, operator turned heat up retemped water above 135F.
No handwashing sign provided at a hand sink used by food employees. Missing at Handwash sink in prep area, manager placed sign at Handwash sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior bottom reach in freezer in prep area soiled with old food debris.
Old food stuck to clean dishware/utensils. Old food stuck on spoon hanging on wall in clean dish area, manager moved spoon to soiled dish area to be washed.
Jul 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Spray hose at dish sink lower than flood rim of sink. At the prep sink, hose laying in sink, manager hung hose on hook.
Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board stained hanging on back wall.
No paper towels or mechanical hand drying device provided at handwash sink. At Handwash sink by back door, manager placed roll at sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on top of rice cooker on cooks line, manager moved phone.
Equipment and utensils not properly air-dried - wet nesting. Large plastic bins on shelf above the clean dish side of dish machine, employee placed containers on there sides to prevent wet nesting.
In-use tongs stored on equipment door handle between uses. Multiple tongs on handle in front of grill, employee moved tongs to containers.
Jan 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (46,47F - Cold Holding) 2 containers of marinated chicken in rice under grill, manager stated items were out to fill grill with chicken then leftover chicken placed back in cooler, manager moved items to walk in cooler to rapidly cool down to 41F or below.
Toxic substance/chemical improperly stored. Sanitizer bucket on shelf above clean equipment in prep area, manager moved bucket to the bottom shelf.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee cooking chicken on cooks line when asked about the fully cook temperature of raw chicken he stated the answer as 160F, inspector explained that raw chicken fully cook temperature is 165F instantaneously.
Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board heavily stained hanging on wall near walk in cooler, manager discarded board.
Food storage container/container lid cracked or broken. Multiple plastic containers that are cracked or burnt on clean rack above dish sink area.
Old labels stuck to food containers after cleaning. Large plastic containers on shelf above clean container side of dish machine.
Jul 31, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cooks line pulled pants up then kept cooking chicken peas on cooks line.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee took sip of drink then continued scooping rice no hand wash.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door with hose attached.
Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Establishment non continuous cooking chicken not keeping temperature logs also not cooling chicken after initial heat.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior reach in cooler on cooks line across from grill. Ice chutes on both drink machines.
Equipment and utensils not properly air-dried - wet nesting. Large plastic containers on shelf above clean dish area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler sliding door tracks at front counter.
Unnecessary items/unused equipment on the premises. 2 unused reach in coolers out back door, manager stated he is waiting for company to pick up items.
Wash/Rinse/Sanitizing solution not maintained clean. Sanitizer solution in Three compartment sink has food debris inside.
Feb 7, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 1 high priority.
1 High priority3 Intermediate7 Basic
Show 11 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee cooking on cooks line wiped hands on pants/apron changed gloves but did not wash hands in between.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Blackened chicken on cooling rack on cooks line, employee states the first cook hits 155F then second cook hits 165F.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles on lobby drink machine. Cutting boards on cooks line stained.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vents outside of walk in cooler.
Cutting board has cut marks and is no longer cleanable. Multiple boards on cooks line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bags, jackets, etc over soda syrup boxes on shelf outside of office.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers on clean dish shelf to the left of dish washer.
Old labels stuck to food containers after cleaning. On plastic containers in dish machine area, label residue is still stuck to some containers.
Unwashed fruits/vegetables stored with/over ready-to-eat food. Unwashed cabbage in original cardboard box over washed/prepped green beans in walk in cooler.
Water leaking from pipe and/or faucet/handle. Under Handwash sink by back door.
Aug 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on apron reached into pants pockets to get out the cutting gloves. Spoke to manager about implementing a different glove policy.
Food-contact surface soiled with food debris, mold-like substance or slime. Brown cutting board hanging on wall outside of walk in cooler stained. Soda nozzles on both machines. Ice chutes on both machines.
Handwash sink used for purposes other than handwashing. Employee dumped sanitizer bucket at Handwash sink at prep area.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 employees having the original Servsafe food handler certificates, 1 employee no longer works with the company the other one does. All other certificates are Safestaff/Servsafe.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 drinks on reach in cooler in Togo area, manager discarded drinks.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers on clean dish rack above dish machine area.
Equipment in poor repair. One spatula hanging on wall on front line the handle has become melted. Cutting boards on cooks line with deep cut marks.
Floor soiled/has accumulation of debris. Under/behind cooking equipment on cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler on front line with sliding doors the door track is soiled.
Single-service articles not stored inverted or protected from contamination. Togo bowls on shelf in Togo area with the food contact surface facing upwards, manager flipped bowls.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.